Thursday, February 18, 2010
Carrie: Iron Chef Blogger Challenge Peanut Butter
I don't really like peanut butter. I'm crazy, I know, but we've had this discussion before. Peanut butter and jelly sandwiches? Not good. So I definitely was a little like oh...peanut butter...when I saw the secret ingredient. I thought about baking, but then decided to see what else I could find. And boy, am I glad I chose not to bake because I haven't loved a recipe this much since ICBC Bacon. I found a recipe on Love and Olive Oil, one of my favorite cooking blog sites. Their Tofu Noodle Toss with Taylor's Kick-Butt Peanut Sauce was so easy to throw together and completely delicious. Just as good the next day for lunch too. Make it. Now. I promise you won't regret it. There are no measurements for how many noodles or veggies, so it's kind of like an estimation game. But that also means it's pretty hard to screw it up. It's a recipe with a fair amount of wiggle room, I think, and that's a good thing.
Tofu Noodle Toss with Taylor's Kick-Butt Peanut Sauce
noodles (I used whole wheat spaghetti)
firm tofu, drained and cubed
veggies (I used eggplant, asparagus, green beans, red bell pepper, red onions, and green onions)
kale, rinsed and stems removed
For Peanut Sauce (for 4-5 servings)
2/3 cup peanut butter
6 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons garlic salt (which I didn't have so I minced three cloves of garlic and added a pinch of salt)
6 tablespoons brown sugar
2 tablespoons sesame oil
Sriracha chili sauce, to taste
water, if necessary to thin sauce
Cook noodles according to package directions. Drain and set aside.
Add a tablespoon or two of olive oil to a hot pan and brown tofu cubes. Place browned cubes on a plate lined with a paper towel.
Add another tablespoon of oil and cook veggies until tender. Remove from pan and set aside.
Add a couple more tablespoons of olive oil, add kale, and cover. Cook, stirring occasionally, until greens are tender. Remove to a serving dish.
To make peanut sauce, combine all the ingredients except for water to a microwave safe bowl and mix well. Microwave for 40 seconds and stir until smooth. Add a little water if sauce looks too thick. Move tofu and veggies back into the pan, add noodles, then peanut sauce and toss until well coated. Serve atop bed of kale.